We don't get too fancy on weekend breakfasts. Fried eggs and bacon; omelets; English muffins with jam and, on rare occasions, French toast or waffles. Normally if I'm making French Toast I have to make them in batches...the first batch Mr. L starts eating while I'm making the second batch for me (yes, you can put the first batch in the oven to keep warm while you make subsequent batches but it's just not the same to me). I'd much rather sit down to the table at the same time and have a wonderful breakfast with my husband.
This recipe fit the bill. I loved the convenience of just serving this hot out of the oven and both Mr. L and I digging in together. It was simple to put together, had great flavor and would even be nice enough to serve to guests.
I did make the mistake of putting some of the bread into the bowl as I was cutting it up. Which meant that the first pieces of bread really soaked up the batter and once I started to "mix" the ingredients there wasn't a lot of batter to mix in. Some of the bread was then dryer than others. I'd put the bread in all at once to get the bread more evenly battered.
Though I usually eat my french toast with no syrup (just butter and sugar) this really needed syrup to bring everything together. It was a bit dry (I think that's because some of the bread crumbs got no love from the batter) but that could also be I cooked it too long (I was using a gas oven in the mountains and things didn't brown like I thought they would).
This recipe came from a wonderful blog called Sweet Paul. He puts out an online seasonal magazine and this recipe came from the Sweet Paul Magazine Spring 2010 edition (you can buy printed copies...they are so beautiful you'll want to!). The photos on the blog are amazing and not only are wonderful recipes featured but great decorating ideas for the home are included.
AMARETTO-BAKED FRENCH TOAST WITH PECANS
(Sweet Paul Magazine Spring 2010)
1 cup milk
3 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons amaretto
1 loaf brioche bread, cut into 1/2 inch pieces
1 tablespoon butter (for greasing baking dish)
1/2 cup pecans
Maple syrup, to serve
Preheat oven to 350 degrees.
In a large bowl beat eggs, milk, sugar, vanilla and amaretto. Add brioche cubes and let mixture stand (soak) for five minutes.
Spoon into a 9" x 12" well-greased baking dish; sprinkle with pecans.
Bake for about 15 to 20 minutes, or until golden.
Pour maple syrup over bread and serve. Makes four servings.
Note: The recipe also states that you could use challah bread instead of the brioche.
Note: I was able to find a fresh loaf of brioche bread at my local Lunardi's.
Note: Cut up the bread and add it to the batter all at once so the bread evenly soaks up the mixture.
Note: A little amaretto in your coffee while you eat this French Toast is heaven.
Definitely will make this again and I'll serve it for breakfast the next time I have overnight visitors.